Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 floury potatoes (e.g. Rooster) (approximately 400g)
  • 1 shallot, peeled and finely chopped
  • 1 scallion, finely chopped
  • 1 garlic clove, peeled and chopped
  • Handful of fresh dill, chopped
  • 100g smoked salmon
  • 300g fresh salmon
  • 200ml milk

Lime Dressing:

  • 1 lime, juice and zest
  • 200ml Greek yogurt
  • 1 tablesp. honey
  • Freshly ground black pepper
Cooking time: 35 MIN
  1. Peel the potatoes, cut into pieces. Bring a pan of salted water to the boil and add the potatoes. Simmer gently for 15 to 20 minutes.
  2. Finely chop the shallot, scallion and garlic. Chop the dill and leave a few sprigs to garnish.
  3. Cut the salmon and smoked salmon into smaller pieces and place them in the milk for 1 to 2 minutes, then remove from the milk and drain.
  4. In the meantime, drain the potatoes and mash finely with the salmon. Leave to cool for 5 minutes and then mix in garlic, scallions, half of the dill, and pepper. Knead until smooth. Shape into 16 to 20 quenelles with 2 spoons or with your hands. Place in the fridge to cool.
  5. Make the lime dressing. Put the Greek yogurt in a bowl. Add 1 tablespoon of honey and 1 to 2 tablespoons of lime juice. Season to taste with lime zest and pepper.
  6. Heat a pan with oil and fry the fish quenelles over a low heat for 4 to 5 minutes on each side until golden brown.
  7. Serve the fish quenelles with lime dressing and garnish with dill


Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association